87% would make this again

Pasta Salad Dish

Name: Pasta Salad Dish
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Cuisine: American
Ingredients: 500 g (1 lb) fusilli pasta; 250 g (9 oz) bacon, cooked until crispy and roughly chopped; 250 g (9 oz) cherry tomatoes, halved; 1 small white onion, finely chopped; 1 small lettuce, chopped; 240 ml (1 cup) mayonnaise; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp sea salt, plus plenty for the pasta water; Optional home made mayo; 1 large egg, at room temperature; 240 ml (1 cup) light olive oil or neutral oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 small garlic clove, finely grated or crushed; ½ tsp sea salt; ¼ tsp black pepper; ½ tsp dried oregano; ½ tsp dried parsley

Vish G

July 13, 2026

A yummy pasta salad dish that’s made using just 10 simple ingredients for a super easy lunch or dinner recipe that comes together quickly. A perfect summer side that tastes refreshing yet satisfying. Filled with crispy cooked bacon bits, Fuseli pasta and olive oil together with freshly chopped lettuce and cherry tomatoes for a little tang mixed with a homemade mayo that covers everything just right.

Pairing Suggestions

Grape Fruit Soda

Homemade Chocolate Pudding

PREP TIME

20 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

500 g (1 lb) fusilli pasta
250 g (9 oz) bacon, cooked until crispy and roughly chopped
250 g (9 oz) cherry tomatoes, halved
1 small white onion, finely chopped
1 small lettuce, chopped
240 ml (1 cup) mayonnaise
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried parsley
1 tsp sea salt, plus plenty for the pasta water
Optional home made mayo
1 large egg, at room temperature
240 ml (1 cup) light olive oil or neutral oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely grated or crushed
½ tsp sea salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp dried parsley

Instructions

Bring a large pot of water to the boil and season it generously with salt. The water should taste well seasoned as this is your chance to flavour the pasta.
Cook the fusilli according to the packet instructions until just tender. Aim for about 30 to 60 seconds longer than your usual pasta for a salad so it stays tender once chilled.
While the pasta cooks, fry the bacon until nicely browned and crispy. Transfer it to a plate lined with kitchen paper to drain and cool.
Place the halved cherry tomatoes in a bowl, sprinkle them with a small pinch of sea salt and leave them for 5 to 10 minutes. Pat them dry with kitchen paper before using. This helps keep the salad from becoming watery.
If you prefer a milder onion flavour, soak the chopped onion in cold water for 10 minutes, then drain and pat dry.
If making the homemade mayonnaise, place the egg, lemon juice, Dijon mustard, garlic, sea salt, black pepper, dried oregano and dried parsley into a tall jug. Slowly blend while gradually adding the oil until thick, smooth and creamy.
Drain the cooked pasta well and leave it to steam for about 5 minutes. This allows excess moisture to evaporate without letting the pasta become completely cold.
Transfer the warm pasta to a large bowl and drizzle over the olive oil. Toss well so every piece is lightly coated.
Add the mayonnaise, dried oregano, dried parsley and sea salt to the warm pasta. Stir until every piece is evenly coated.
Leave the dressed pasta to cool, then refrigerate for 20 to 30 minutes so the flavours can develop.
Fold in the chopped onion and the prepared cherry tomatoes.
Just before serving, gently fold through the crispy bacon and chopped lettuce so they stay fresh and crunchy.
Taste and add a little more sea salt if needed.
Serve straight away or keep chilled until ready to enjoy. If making ahead, stir through the lettuce and bacon just before serving for the best texture.